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Topic: 1st crack question (8 msgs / 240 lines)
1) From: Dean De Crisce
I like my coffee at generally a city roast. I take it to first crack and stop just after it ends (on the behmor).
my question is what would the coffee be like if I stopped the roast at the beginning of first crack or even before it? I didn't like the anokhi...but maybe an even lighter approach would work.
Also...i don't know why...but I used to like dark roasts. As I have been roasting... I find that FC or more tastes somewhat burnt to me...i don't enjoy the roast taste at all...like I used to. I see that is not the norm here as most people take the roast to the start of second crack. Am I doing something wrong?
I appreciate the input.
Dean De Crisce
Sent from a Treo phone.
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2) From: Barry Luterman
Stopping too early (before 1 st crack) will result in a grassy tasting
coffee. The cellulose fibers of the bean will not have broken down
enough to release the sugars and oils.
On Tue, May 20, 2008 at 3:12 PM, Dean De Crisce  wrote:
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3) From: Matthew Price
Besides the poor taste you'd also have trouble grinding it.  Do a
google search for "white coffee".  I think the guy that "invented" it
offers a special grinder as the underroasted coffee is really hard on
burrs.
Matthew
On Wed, May 21, 2008 at 12:40 PM, Barry Luterman  wrote:
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4) From: Jesse Van Der Molen
Hey Dean,
I use the behmor as well. I had a problem for the
first month or two as I would roast 1/2 lb. of beans
on the 1/2 lb. setting. Even at the max time in each
profile the beans would barely enter first crack and
then start to cool. The flavor is very sweet and
woody. It leaves almost a gel substance on the walls
of my press and cup. I don't have it like this all the
time, but I do enjoy it. I have also found that
different origins maintain that early sweetness longer
than others. So at the end of the first crack, one is
still light brown and sweet while another is dark
brown and chocolatey. 
In talking to some home roasters in my area we are all
like you. We used to crave the dark stuff from sbucks
etc., but now we prefer our own light roasts by a
mile. For me, it was actually a Caribou Coffee (out of
minnesota) roast that got me started on light roasts
and eventually forced me to buy the behmor. Caribou's
Kenya AA has the lightest colored bean I've ever seen.
The texture is smooth too. It is the sweetest dry-wine
type of cup I've ever had. They know it is good so
they charge about $15 per pound. I am trying get that
light of a roast with that smoothness of texture. They
eliminate the woody-ness and the gel substance
somehow, but maintain an incredibly light color. I
even emailed their roastmaster to get a clue, but no luck:-)
Jesse T. Van Der Molen
"As virtue increases, so does the temptation to Pride"
Lewis, the Pilgrim's Regress
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5) From: Seth Grandeau
To get a City roast, you would cool it down, just after 1st crack
completes.  In the Behmor, the cooldown phase is slow, so there is some
carry over.  If you keep good notes, you should be able to tell when a
particular bean/batch size/profile will finish 1st crack and then on your
next roast, hit cool down 20 seconds before that time and it should just
take you through.
You can also try some other roasters that give you more control.  The cool
down on my IR2 is very fast, particularly when I roast outside and can
loosen the chaff collector.  So, if you could hear the end of 1st crack, you
could stop the roast on a dime.
On 5/21/08, Jesse Van Der Molen  wrote:
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6) From: Dean De Crisce
I also got my first taste of a lighter roast from a well known mail order coffee from sweden. At the time, it was infinitely better than any junk I had in coffee shops.  I have respect for that company because it introduced me to a tastier bean that I did not know existed.
I sometimes feel like I have cheated on that 'old relstionship'...but my homeroast blows it away. 
Dean De Crisce
Sent from a Treo phone.

7) From: Bill
Dean,
I generally take my coffees before 1st crack.  depends depends, of course of
course.  but yeah, i really love the sweetness of a great acidity-heavy
coffee.
A friend paid me to take a roast to vienna.  I roasted a little extra and
kept it.  I brewed it yesterday.  Ho hum.  It was a colombian that had good
balance.  The vienna simply made it taste one-dimensional.  Not burned, but
not any flavors I crave...
I haven't experimented much with coffee in first crack...  I tried a couple
of ethiopians and wound up with sour beans.  but i haven't experimented
much.
happy light roasting!
bill in wyo
On Tue, May 20, 2008 at 7:12 PM, Dean De Crisce 
wrote:
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8) From: raymanowen
"I find that FC or more tastes somewhat burnt to me... Am I doing something
wrong?"
OK, you get the roast to Full City. Then what do you do?
Maybe you stop actively roasting at that point, but pay attention to the
beans- if they taste somewhat burnt, that's the story. You stopped but they
didn't, hence the taste.
You got the beans to a little better than 400 F- they looked good, so you
stopped. The beans respond to a show of force. They didn't roast all by
themselves and they won't stop, even if it would be nice if they did.
For the misbehaving little gremlins, try a blast of high velocity air about
320F cooler than the temperature of the roasting beans. In seconds (5), I
can start stirring them around in the colander with my bare hands. The roast
is completely done within ten seconds of my thinking "This seems good, STOP
right here."
One of my favorite roast profiles is to nurse the roast through First, into
Second far enough that it's starting to take off. Maybe 25 beans have gone
that far; many more have not and that's where it all stops. Compared to
Tom's V-F custom roasts, this is just short of Vienna.
It takes many BTU to get the roast going. Please don't take the same amount
of time to get rid of the heat that it did to build it up. Fire is not your
friend.
Cheers, Mabuhay -RayO, aka Opa!
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